Today I want to pamper you with the chocolate salami without raw eggs. A recipe made with ONLY 4 INGREDIENTS: dry biscuits, butter, powdered sugar, and dark chocolate. A dessert as delicious as it is easy and quick to prepare.
The chocolate salami without eggs is a modern and safe variant of the classic dessert of Italian tradition, appreciated by both adults and children for its irresistible taste and simplicity.
The original recipe includes chocolate, butter, sugar, biscuits, and raw eggs, an ingredient often replaced today for food safety reasons. That’s why, to satisfy those who prefer to avoid the consumption of raw eggs, numerous alternative versions have been created, equally delicious.
How to make chocolate salami without raw eggs?
To prepare this no-bake dessert, simply melt the dark chocolate and crumble the dry biscuits. Work the butter with the powdered sugar, combine it with the biscuits and chocolate. Shape into a cylinder and let rest in the fridge.
My version of the dark chocolate salami is designed to be easy to prepare and perfect for children. It’s without raw eggs and has an extra touch: the orange flavor, which gives the dessert a truly irresistible citrus note.
Just a few ingredients are needed to bring to the table a scenic dessert ideal for any occasion: parties, snacks, buffets or simply as an evening treat.
Chocolate salami is a dessert widespread throughout Italy, with different names depending on the region.
In Emilia-Romagna it is called Turkish salami, in Sicily it is known as king’s salami, while in Veneto it is known as sweet salami.
If you also love chocolate and are a sweet tooth, join me in preparing this easy, quick version without added eggs of the famous dark chocolate salami!
Make sure to read to the end, you’ll find useful tips for making this recipe and a little gift for you 🩷
But first, I’ll leave you with some other delicious proposals to watch and try!
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.7 oz dry biscuits (like digestive or Oro Saiwa. Gluten-free or Lactose-free in case of intolerances)
- 1.8 oz powdered sugar (gluten-free if necessary)
- 6.3 oz butter (or vegetable margarine)
- 10.6 oz dark chocolate (50% for a sweeter version; lactose-free if necessary.)
- Half vial orange flavor
Tools
- Bowls
- Spatula
- Hand whisk
- Plastic wrap
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Steps
Before starting the preparation of this dessert, I recommend taking out the butter at least 30 minutes in advance to let it soften.
Making this treat is really simple! Chop the biscuits coarsely by hand and put them in a bowl.
An important tip: do not use a mixer to crumble the biscuits! The risk is reducing them to powder, compromising the final visual effect.
The larger pieces perfectly mimic the fat part of the salami and make the dessert even more realistic and scenic when sliced.
Work the butter with a hand whisk together with the powdered sugar until you get a cream.
Melt the dark chocolate in a bain-marie (or in the microwave) and add it to the butter and sugar cream. Mix well.
Finally, add the crumbled biscuits in stages and mix thoroughly to allow the ingredients to unite evenly.
For an aromatic touch, I decided to use half a vial of orange flavor, which pairs beautifully with the ingredients (grated orange zest works well too).
The final taste was surprising, but if you don’t like it, you can omit it or replace it with Rum, almond, or vanilla flavor.
Pour the mixture onto a sheet of parchment paper or plastic wrap.
Shape the mixture into the cylindrical shape of the classic salami. Then wrap it, tighten the ends well, and compact it as much as possible.
Place the salami in the refrigerator for at least 4 hours, preferably overnight.
Once set, remove the wrap (or parchment paper), dust with powdered sugar, and massage it to absorb the sugar and make it visually resemble a salami.
Finally, you can slice it and serve it on the table. It will be a hit, and not a crumb will be left!
💬 Did you like this recipe? Let me know in the comments!
👇 Write to me what you think or if you have your own variant that you like to prepare!Article protected by copyright © – Gabriella Geroni © All Rights Reserved
🛒 Recommended dark chocolate brands (easily available):
🍫Lindt Excellence 70% or 60%: excellent melting, balanced taste.
🍫Perugina Extra Dark 50%: ideal for a sweeter and more delicate dessert.
🍫Novi Nero 70% or 72%: with an intense and Italian taste, perfect for true dark chocolate lovers.
🍫Coop Solidal Bar or Altromercato (organic and fair trade): good sustainable alternatives, with a deep taste.
🥄👩🍳🥣 VARIANTS:
🥜 With nuts: add 1.8 oz of hazelnuts, walnuts, pistachios, or almonds, toasted and chopped for a crunchy touch.
🥂🍾 With rum or liquor flavor: a teaspoon of rum or amaretto in the mixture will make the dessert more “adult”.
🪴🌿 Vegan version: use dark chocolate without milk, vegetable margarine instead of butter, and vegan-friendly biscuits.
🥛 Lactose-free version: use lactose-free biscuits, dark chocolate without milk, and replace butter with vegetable margarine or lactose-free butter (check the packages carefully).
🌾 Gluten-free: choose certified gluten-free biscuits.
🥥 With coconut: add 1 oz of shredded coconut to the mixture, or roll it in coconut before wrapping.
🧀 With mascarpone: for a creamier texture, replace half of the butter with fresh mascarpone (but be careful: it needs to be stored more carefully!).
FAQ (Questions and Answers)
Is chocolate salami without eggs safe to eat?
Yes, this version is indeed free from raw eggs, making it more hygienically safe and perfect even for children and pregnant women.
Which dark chocolate should I use for chocolate salami?
🍫Recommended cocoa percentage: 50% – 70%
Between 50% and 60%: softer and sweeter taste, suitable for those who don’t like too bitter dark chocolate.
Between 65% and 70%: strong, intense flavor, perfect if you don’t add other sugary elements (like Nutella or liquors).
Over 70%: not recommended if you don’t compensate with sugar or other sweet ingredients, as it might be too bitter and dry.
❗️Avoid:
Chocolate too cheap: often contains vegetable oils or little cocoa.
Chocolate with fillings: alters the taste of the dessert.
Milk chocolate: you can use in small part, but alone it makes the dessert too sweet and soft.
If you want an even more enveloping taste, you can mix: 200 g of 70% dark with 100 g of 50% dark for a perfect balance between creaminess and intensity.Can I use other types of chocolate besides dark chocolate?
Sure! You can replace part of the dark chocolate with milk or white chocolate, but keep in mind that the dessert will be sweeter and less intense. The choice of dark chocolate is strategic as it balances the sweetness of the biscuits, ensuring a final balanced result.
How can I make it lighter?
You can replace part of the butter with ricotta or mascarpone, or use vegetable margarine. The result will be less compact but lighter.
How long should it rest in the fridge?
The chocolate salami needs to stay in the fridge for at least 4 hours, but ideally, it should be prepared the day before to allow the mixture to perfectly compact. Therefore, leave it overnight to ensure optimal results.
How do you store chocolate salami?
This dessert of biscuits and chocolate must be kept in the refrigerator, wrapped in plastic wrap, for about 5-6 days. Do not leave it at room temperature because, especially if it’s hot, the butter melts, and when cutting, the slices risk breaking.
Can chocolate salami be frozen?
Yes! Wrap it well in plastic wrap and then in a sheet of aluminum. It can be stored in the freezer for up to 2 months. Just take it out 15-20 minutes before serving.
If you have birthdays or parties coming up and want to prepare something in advance to avoid stress, this dessert is perfect! You’ll see, it will be a hit!Can I use whole-grain or gluten-free biscuits?
Yes, you can use the biscuits you prefer. The important thing is that they are dry and crumbly, to achieve the right consistency.
How to achieve a perfect shape?
Wrap it tightly in plastic wrap or parchment paper, shaping the classic cylinder with your hands. For an even more realistic result, once the resting period is over and after dusting it with powdered sugar, tie it with string like a real salami!
